Mushroom Crepes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 45
- Sodium
- 693
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
Ingredients
Nonstick cooking spray, for spraying baking dish
3 tablespoons butter
1/4 cup chopped white onions
3 cloves garlic, chopped
2 cups chopped baby bella mushrooms
2 cup chopped cremini mushrooms
2 cups chopped oyster mushrooms
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
Salt and freshly ground black pepper
6 store-bought crepes
One 14-ounce can cream of mushroom soup, preferably organic
1/2 cup shredded mozzarella
Directions
- Preheat the oven to 350 degrees F. Spray a flameproof baking dish with nonstick cooking spray
- Heat the butter in a large heavy saute pan on medium-high heat. Add the onions and garlic and cook until fragrant, about 2 minutes. Add the baby bella, cremini and oyster mushrooms with the thyme and rosemary, and cook until the mushrooms are soft, about 4 minutes. Season with salt and pepper.
- Divide the mushroom mixture evenly among the crepes. Roll each crepe up like a burrito. Transfer the crepes to the prepared baking dish. Top with some mushroom soup, enough to cover each crepe. Cover with foil and bake for 40 minutes.
- Remove the baking dish from the oven and turn the oven to broil. Sprinkle the mozzarella on top of the crepes and broil until the cheese is crisp and golden, about 3 minutes. Let cool 10 minutes before serving.